Peppermint Crisp cake

1 cake serving Prep: 25 mins, Cooking: 45 mins
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A delicious cake version of the classic Peppermint Crisp tart!

By Food24 August 10 2017
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Ingredients (13)

90-125 ml cocoa powder
3 c flour — cake
350-500 ml white sugar
2 tsp Robertson's bicarbonate of soda — sifted
2/3 c oil
2 Tbs vinegar
2 tsp vanilla — essence
500 ml water — cold
Filling and topping:
1 can condensed milk — caramel
250 ml cottage cheese — creamed
4 chocolate — Peppermint Crisp
250 ml cream — chilled, whisked
fresh mint — to garnish
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Preheat the oven to 180°C. Grease two 20-cm cake tins. Dust with cocoa powder.

Sift together the dry ingredients in a mixing bowl.

Beat together the oil, vinegar, vanilla essence and cold water. Pour over the dry ingredients and mix well.

Divide the batter between the cake tins and bake for 40-50 minutes or until done. Leave to cool slightly and carefully halve each cake horizontally.

Filling and topping:

Mix the caramel condensed milk and cottage cheese.

Break 3 of the chocolate bars into pieces.

Put a cake layer on a plate, spread a layer of the caramel mixture over and scatter Peppermint Crisp shards on top. Repeat the layers ending with caramel mixture.

Top the cake with dollops of cream. Break the remaining chocolate bar and scatter the shards over the cream. Dust with cocoa powder and garnish with mint leaves.

Peppermint Crisp waffles
Peppermint Crisp tart

Peppermint Crisp blondies

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